Pork Tenderloin and Roasted Red Potatoes Skillet Recipe Video

Pork Tenderloin and roasted red potatoes cooked in a cast iron skillet using the Camp Chef Big Gas Grill and the Italia Pizza Oven accessory!

(Closed Captioning available on this video)

Pork Tenderloin and Roasted Red Potatoes Skillet Recipe

1 Pork tenderloin
5 Red Potatoes, 1/4 inch slices
1 yellow onion, sliced
10 small sweet bell peppers, seeded, sliced
2 tbs fresh chopped herbs (sage, rosemary & thyme)

Roasted Red Potatoes

1/2 tsp fresh herbs
1/2 tsp coarse salt
1/2 tsp pepper
3 cloves garlic, minced
1/4 cup olive oil

onion

bell peppers

Pork Tenderloin

1 1/2 tbs fresh herbs
1/4 tsp coarse salt
1/4 tsp pepper
2 cloves garlic, minced
1 tsp olive oil

Video Transcript:
Rus Jones:
Hi, I’m Rus Jones from the Smoky Rib YouTube channel.
And I watch the Cooking Everything Outdoors show with Gary House.
Presenter:
Hey, everyone, today in the Cooking Everything Outdoors show we’re cooking up a pork tenderloin with roasted red potatoes, fresh herbs in a cast iron skillet and it is delicious.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So, first things first, let’s go over the ingredients.
So our main ingredients for the pork loin roast, is I have a pork tenderloin here.
I don’t know this might be 2 pounds.
It’s probably 1.5 pound, somewhere in that range.
I have 5 red potatoes which I’ve sliced about 8th to 1/4 of an inch.
Most of them are closer to the 1/4 inch size.
I have one yellow onion that I’ve made half rings with.
About 10 of the small sweet bell peppers, and these I’ve just sliced up as so.
Couple sprigs of thyme, rosemary, and sage.
And so when this is minced up, it’s going to be about 2 tablespoons.
That’s what I’m looking for there.
Now, for the potatoes I will also need a 1/2 a teaspoon coarse ground black pepper.
And a 1/2 a teaspoon of coarse salt.
3 cloves of garlic, minced.
And about 1/4 cup of extra virgin olive oil.
For the pork loin tender, I will also need 2 cloves of garlic.
1/4 teaspoon of coarse ground black pepper and coarse ground salt.
And about a tablespoon of extra virgin olive oil.
So let’s prep our herbs.
Get those nice and minced up.
So, on our sage we just want the leaves.
Make sure these are fresh.
You certainly could use dry.
But I like using the fresh herbs in this recipe because it’s a fairly quick cook.
And fresh herbs work perfectly in quick cooks.
If there’s longer stew or seaming process, then we would not want to use fresh rosemary, thyme or sage.
So basically, I’m just peeling herbs against the green.
And do the same thing on the thyme.
Slide your fingers along it.
So this should give us roughly 2 tablespoons.
Get in there and get those sage leaves chopped up a little bit first.
So what we have here is approximately 2 tablespoons of fresh herbs.
1/2 a tablespoon roughly is going to our potatoes and then the rest is going to go to our pork tenderloin.
Preparing the roasted red potatoes is super easy.
We’re just going to take all the prepared ingredients, dump them in a pot and mix them up.
And actually, it’s not a pot, it’s a bowl.
So, first thing, we’ll add our potatoes.
And our peppers, really colorful and pretty.
Our onions.
We want our salt and pepper in there.
Our garlic.
Our fresh herbs.
And we’re looking at about a 1/4 cup of olive oil in there to get these all blended up.
And what’s the best way to blend them up?
You got to get your hands in there.
We’re just going to get all those flavors blended together and married up.
And once you think that everything is fairly well coated, set it aside and we’ll work on our pork tenderloin.
So to prepare our pork tenderloin, what I want to do is I want to brown up the money shot.
And what I mean by the money shot is basically the surface the pork loin that I’m going to present.
So we just want to add a couple tablespoons of that olive oil in there.
And then we want to put our pork tenderloin in there.
I just want to get that browned up for a few minutes.
Once it’s brown and really, it’s only just a couple of minutes, I want to pull this bad boy off.
Now we’re going to mix up our wet rub.
And I’m going to pull the skillet off the heat because I don’t want to really burn that oil and that flavoring that I have in there.
So I want to set this aside.
For our wet rub, we want to add our fresh herbs.
Our garlic.
Our salt and pepper.
And our olive oil.
And I’m going to probably go maybe with a tablespoon of olive oil.
And I’m just going to get in there and I’m going to mix that up.
I just want to make sort of a wet paste with it, get it blended really well.
And then we’re going to take are paste and we’re going to liberally apply it over the top of this as much possible as stick.
Now, let’s put our dish together.
I’m going to add the pork loin, and the red potatoes mixture into this cast iron skillet, and we’re going to bake it.
Alright, into our still hot skillet we’re going to place our pork roast, pork loin.
And I want to add my potato mixture in there right on the sides.
And we’re just going to fill this area up just like that.
So I’m going to bake my skillet dish for about 30 minutes until the pork tenderloin reaches about 145 internal temperatures.
The potatoes might not quite be finished yet, but that’s okay.
So I’m going to bake it.
And how am I going to bake it?
I’m going to be using the Camp Chef pizza oven to bake this.
So our pizza oven has an internal temperature of about 450 degrees right now which is a little hotter than I needed.
I’m going to put the skillet in there and as this skillet is coming to temp I’m going to the turn pizza oven temp down.
This skillet is going to go in there like it’s nobody’s business.
Turn my burners on my Camp Chef big gas grill down.
And I’m going to monitor the temperature because what I’m looking for is an internal baking temperature of about 375 degrees in there.
The pork loin is at 145-150 depending on where I’m shooting a probing at it.
Now, the potatoes aren’t quite done yet.
And that’s our part of the magic of this because what I’m going to do is I’m going to pull my pork loin roast out and I am going to let it rest.
Now, there’s a lot of good juicing flavor in there.
So I’m going to give this a good mix.
Put this back in the Camp Chef pizza oven to finish baking for probably about another 15 minutes.
I’m going to put a foil temp over my pork loin so that doesn’t get cold on me and I think we’re going to serve.
So we’ve had another 15 minutes go by.
And just take a look at these potatoes.
It’s softened up.
The onions have caramelized beautifully, nice and tender, ready to go.
Let’s get our pork loin back in there and we’ll serve this up.
Here we go.
That is one delicious sizzling pan of goodness.
And what I want to do is get my pork tenderloin back on there.
And that, my friends, is ready to serve.
I hope you like this.
I’m going to cut this in half, put it on a plate, take it over to my neighbor who fell and broke her arm and to shoulder.
But anyway, thanks for watching.
This is a Gary House Cooking Everything Outdoors show.
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See you later.